I rcently went to one of my favorite restaurants and they had a new menu item – a cheesesteak sandwich – that caught my attention. I ordered it and was pleased with what I got but not blown away by it. When I got home, I noticed a piece of a boneless ribeye in my fridge that was left from our Valentine’s Dinners we served in the Market. I knew I could make a better cheesesteak sandwich and boy did I. I wanted to share my creation with all of you.
Cheesesteak Sandwich
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Ribeye Steak, thinly sliced Red Bell Pepper, thinly sliced Green Bell Pepper, thinly sliced Yellow Onion, thinly sliced Button Mushrooms, thinly sliced Garlic, minced Salt & Pepper, to taste Vegetable Oil French Bread Butter Provolone Cheese, sliced ÂStart by thinly slicing your bell peppers, mushrooms and onion.
Next, heat about 1 tbls. of vegetable oil in a large skillet or, as I used, a wok, over medium high heat.
Add the sliced vegetables to the skillet or wok and saute.
After the vegetables have wilted a bit, add about 1 tbls. of minced garlic and continue to cook until vegetables are cooked.
Season the vegetables with freshly ground black pepper and kosher salt.
While the vegetables are cooking, thinly slice your ribeye steak.
Heat 1 tbls. of vegetable oil in a cast iron skillet over medium high heat.
Working in batches, add the thinly sliced prime rib to the skillet, being sure not to over-crowd the meat.
Generously season the meat with freshly ground black pepper and kosher salt.
While the meat is cooking, break it apart using your spatula.
When the meat is done (look at that delicious brown color that’s full of flavor), remove it to a bowl and start on your next batch of meat. You may need to add another tablespoon of oil to your pan for subsequent batches.
While the meat is cooking, slice your french bread in half lenghtwise and butter both halves. Toast the bread in a preheated 325 deg. oven.
When the meat is cooked and the bread is toasted, pile the meat on top of half of the bread.
Top it with some of your sauteed vegetables.
And finally top it with sliced provolone cheese.
Pop it back into the oven just long enough to melt the cheese and when it comes out you get this – serious YUM!
